Ingredients

4 each corn tortillas
1/2 C.(s) salsa sauce
1 tsp. olive oil
1/3 C.(s) thinly sliced onions
1 each garlic clove, sliced
1/2 C.(s) cubed eggplant
1/4 C.(s) grated zucchini
1 Tbsp. sherry, optional
1/4 can diced green chilies
2 Tbsp. minced cilantro

Cooking Instructions

Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas over and coat the other side. While the tortillas are softening, heat oil in a skillet and saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini and sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat and stir in chilies. Pre heat oven to 400f. Lightly oil a baking tin. Remove each tortilla from the sauce and fill with one quarter of the sauteed vegetables. Roll up tortillas and place seam side down in baking tin. Top with the rest of the sauce and cilantro. Bake for 15 minutes, until evenly browned.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)